Jalapeno poppers are addictive! An easy keto recipe, the combination of jalapenos, bacon and smoked cheddar is amazing.
Jalapeno poppers are one of my favorite keto snacks. The combination of the smoky bacon, the spicy jalapenos, and the melty gooey cheesy filling is so good. And the added bonus: jalapenos are actually good for you!
In this easy version, the jalapenos are stuffed with smoked cheddar, wrapped in bacon, and baked into melty perfection. It’s a truly easy recipe. Baking is so much easier than deep frying. And obviously, it’s healthier too.
The ingredients you’ll need
You’ll only need four ingredients to make this tasty keto appetizer (exact measurements are listed in the recipe card below):
Smoked cheddar: You can use regular sharp cheddar, but I do find that the smoked cheddar adds wonderful flavor to this dish.
Jalapeño peppers: Remember to always handle them with gloves! They are quite potent.
Bacon: Thinly-sliced works best in this recipe. Certainly, don’t try to use thick-cut bacon.
How to make jalapeno poppers
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Prep the jalapenos. Start by cutting the jalapenos in half lengthwise and seeding them. Do wear gloves when you do this to protect your skin.
2. Stuff ’em. Stuff the jalapeño halves with cheddar pieces.
3. Wrap them. Wrap the bacon pieces around the jalapeños.
4. Bake. Arrange the jalapeños on a baking sheet fitted with a wire rack. Spray them with olive oil and bake about 25 minutes at 400°F.
I like to stuff the jalapenos with smoked cheddar. The smoked cheese adds a layer of really interesting flavor to this dish. But regular sharp cheddar would work too, as would smoked gouda.
Are jalapeno poppers spicy?
These poppers are indeed quite spicy, so they should only be served to those who like and can handle spicy foods.
How to serve them
Traditionally served as an appetizer or a party snack, I sometimes actually make them as a side dish, and no one complains. 🙂 They go really well with cheese-stuffed meatballs, and I can bake both dishes in the same 400-degree oven.
What about leftovers?
I never really have leftovers when I make jalapeno poppers! But should you have them, leftovers will keep in the fridge, in an airtight container, for 3-4 days. You can gently reheat them in the microwave on 50% power.
A no-bacon option
If you’d rather avoid processed meats, you can make the same recipe without wrapping the peppers in bacon. Simply prep the jalapenos, stuff them with the cheese, and bake! I have made this recipe both ways, with or without 🥓, and both options are delicious.
More tasty stuffed peppers recipes
Mini bell peppers are also great when stuffed, and they’re perfect for those who prefer their food mild rather than spicy. I have two versions that I really like: pizza stuffed mini peppers, and goat cheese stuffed mini peppers.
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- Olive oil spray
- 4 oz smoked cheddar
- 12 medium jalapeño peppers
- 12 bacon slices, halved crosswise
- Preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and fit it with a wire rack. Lightly spray the rack with olive oil.
- Halve the jalapenos lengthwise and seed them (here’s a good tip on how to do it if you don’t have gloves).
- Cut the cheddar into 24 strips and use them to stuff the seeded jalapeño halves.
- Wrap the bacon pieces around the jalapeños. Arrange, cheese side up, on the wire rack. Lightly spray the jalapenos with olive oil.
- Bake until cheese is melted and lightly browned and bacon is crisp, about 25 minutes. Serve the baked jalapeno poppers immediately and watch them disappear in minutes!